Ingredients
Units
Scale
- 6 tablespoons butter, ghee, or butter alternative like MELT (soy free)
- 2 cups diced yellow onion (about 1 1/2 onions)
- 2 cups diced celery (about 4 stalks)
- 2 cups diced carrots (6 carrots)
- 3 medium red rose potatoes (or Yukon) diced
- 1 1/2 fresh thyme minced or 1/2 tsp dried thyme
- 1 tsp of Smoked Applewood Sea Salt or Sea Salt
- Freshly ground pepper to taste
- 1/4 cup Pamela’s artisan gluten free or Cup 4 Cup gluten free flour
- 1 can full fat coconut milk
- 3 cups canned clams
- 4 cups clam juice
Instructions
- Melt 2-3 tablespoons of the butter in a large heavy-bottomed stockpot.
- Add the onions and cook over medium-low heat until translucent.
- Add the celery, carrots, potatoes, thyme, salt, and pepper and sauté until vegetables are beginning to soften.
- Add the clam juice; bring to a boil, and simmer, uncovered, until the vegetables are tender, about 10 minutes.
- In a small pot, melt the remaining 4-5 tablespoons of butter and whisk in the flour.
- Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot clam broth from the soup, keeping vegetables out, and then pour this mixture back into the soup pot.
- Simmer and whisk for a few minutes until the broth is thickened.
- Add the coconut milk and clams and heat gently for a few minutes to cook the clams.
- Taste for additional sea salt and pepper.
Notes
Serves 6-8 Enjoy with a crusty baguette and salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes